There are three main theories on the churning of cream into butter, viz.: 1. Fisher and Hooker’s Phase-Reversal Theory 2. Rahn’s Foam Theory 3. King’s Modern Theory. 1. Fisher and Hooker’s Phase-Reversal Theory (1917): According to this theory, churning is a process of phase reversal, i.e., changing an oil-in-water type emulsion (such as cream) to […]
Churning of Cream into Butter: Top 3 Theories
Article shared by : 
Continuous Butter Making: Principle, Methods and Advantages
Article shared by :
In this article we will discuss about:- 1. Introduction to Continuous Butter Making 2. Basic Principle of Continuous Butter Making 3. Methods 4. Advantages 5. Disadvantages. Introduction to Continuous Butter Making: From about 1890, the possibility of producing butter by a continuous process so as to avoid the disadvantages of the batch process, was studied […]
How is Butter Made: Step by Step Process
Article shared by :
In this article we will discuss about the steps involved in making butter. The steps are: 1. Receiving Milk/Cream 2. Pre-Heating of Milk 3. Separation of Milk 4. Neutralization of Cream 5. Standardization of Cream 6. Pasteurization of Cream 7. Cooling and Ageing of Cream 8. Ripening of Cream 9. Churning 10. Washing 11. Salting […]